Mamta's Kitchen


Here is a list of commonly used ingredients in an Indian kitchen. If you do not cook Indian food everyday, remember to buy small packets of spices, lentils and pulses etc. It may be an idea to share the spice packets with your friends as they tend to lose their flavour with age.

.Cumin Seeds (Jeera Sabut)
.Black mustard seeds (Rai)
.Fennel seeds (Sonf)
.Carom seeds (Ajwain)
.Fenugreek Leaves(Methi)
.Nigella Seeds (Kalaunji)
.Cloves (Laung or Lavang or Long)
.Peppercorns (Kali Mirch Sabut)
.Cinnamon sticks (Dalchini)
.Black Cardamoms (Badi Illaichi or Kali Illaichi)
.Green Cardamoms (Choti Illaichi)
.Bay Leaf (Tej-patta)
.Curry Leaves (Curry or Kari Patta)
.Corainder seeds, whole(Sabut Dhania)
.Coriander powder (Dhania Pisa)
.Turmeric Powder(Haldi Pisi)
.Chilli powder (Lal Mirch Pisi)
.Dried Whole Chillies(Sookhi Lal Mirchi, Sabut)
.Sweet Paprika Powder (Shimla Mirch or Meethi Mirch or Rang Wali Mirch)
.Ground Cumin (Pisa Jeera)
.Roast Cumin, Ground(Bhuna Pisa Jeera)
.Dry Mango Powder(Amchoor)
.Asafoetida powder (Heeng or Hing Pisi Hui)
.Garam masala (recipe)
.Fenugreek Leaves Dry(Sookhi or Kasoori Methi)
.Mace (Javitri)
.Nutmeg (Jaiphal)
.Rose Water Essence (Gulab Arak or Ras)
.Saffron Strands (Kesar)
.Gram flour (Besan)
.Chapatti Flour (Atta)
.Lentils (Daals)
. Split Green Gram Dal, with and without skin (Moong Dal Dhuli and with Chilka)
. Whole Green Gram (Sabut Moong)
.Split Black Gram, with skin and washed (Urad Dal, Chilka and Dhuli)
. Whole Black Gram(Sabut Urad or Urid)
. Split Pigeon Peas (Arhar Dal)
. Split Bengal Gram, Skinless (Chana Dal Dhuli)
. White Chick peas (Chole or Kabuli Chana)
. Black Chick peas (Kala Chana)
. Kidney Beans (Rajma)
.Tinned tomatoes
.Bottled lemon juice
.Cooking oil
.Clarified butter (Ghee)

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